I worked on a lot of little cooking projects over the weekend: pickled turnip, pickled cauliflower, made a big batch of bean salad for my lunches, prepped meatballs and sauce, and also made dinner: a sumac flavored chicken dish from a cookbook called Arabiyya (cooking from the Arab diaspora). I made a couple of changes to the recipe: chicken breasts instead of thighs (when did thighs get more expensive?), cooked the chicken in the skillet instead of the oven, and served with homemade pita instead of tortillas (I hadn't looked at the last paragraph and apparently these were meant to be folded up like a burrito and then lightly toasted. Oops). I went light on the pomegranate molasses, since Carter doesn't love it, so we just added more at the table. However, I stayed true to the flavors and the sumac and warm spices added an interesting new spin on chicken for us. I plan to cook a lot from this book this week; I can see that I will be going through a lot of onions.
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